Mushroom & spinach risotto

Mushroom & spinach risotto

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(113 ratings)

Prep: 50 mins - 55 mins

More effort

Serves 2
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Nutrition and extra info

  • Vegetarian


  • kcal574
  • fat22g
  • saturates10g
  • carbs70g
  • sugars0g
  • fibre5g
  • protein17g
  • salt1.93g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 140g chestnut mushrooms, sliced
  • 1 fat garlic clove, crushed
  • 140g arborio rice
    Arborio rice

    Arborio rice

    ahh-bore-e-o rice

    The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…

  • 150ml dry white wine
  • 4 sundried tomato, chopped
  • 500ml hot vegetable stock
  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g Parmesan or vegetarian alternative, freshly grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g fresh young leaf spinach, washed if necessary
  • warm ciabatta and green salad, to serve


  1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

  2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

  3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

  4. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

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Comments (117)

vmjames's picture

My new favourite!

jack_holt's picture

Delicious! The sun-dried tomatoes impart a wonderful flavour.

kazlouandandy's picture

Try adding chorizo and 1 star anise as it adds a lovely flavour, delicious!

kirstie_hockham's picture

Delicious and very easy. Will definitely be making this again!

lawnsmead's picture

Absolutely delicious. Added a little chicken at the garlic stage and some soaked dried porcini mushrooms. Superb.

docbetty's picture

This was my first attempt at risotto and I was amazed by how simple it was. Even more amazing was that it tasted every bit as good as any mushroom risotto I've had in a restaurant. I will be making this again and again. Delicious!

davenachfan's picture

Please check this recipe's ingredients, as Parmesan cheese is not vegetarian. It has rennet in it.

Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves

christinacanning's picture

What a fabulous risotto recipe! I have cooked this a few times now and adore the rich taste the sundried tomatoes add. Would highly recommend trying.

Cloiser's picture

Delicious. Always good either on it's own or with fish!

frenchsarah's picture

Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!

frenchsarah's picture

Absolutely fabulous relative to the time and effort it takes to prepare and cook. After stage 2 I added the stock and put it into the oven to cook about 160 degrees, stirred in the spinnach and parmesan just before the end of cooking and it worked a treat!

lozacrazycat's picture

Delicious. The first time I have ever had / made risotto. I used Leeks instead of Onions and also added some chorizo sausage. It was really full of flavour and very filling. I will definitely make risotto again, it was so quick and easy.

cherylreardon's picture

Made this without the sun dried tomatoes just added a single fresh tomato chopped up. No parsley or parmesan added and although I couldn't test it as I hate mushrooms my family absolutely loved it. Very easy to make and apparently very tasty!

kmilne702's picture

First time I've made any risotto and this was absolutely delicious.

naughtynurse2614's picture

This was husband who is a meat lover even commented how good this was and tasted like restaurant quality food.will def make again

amber97's picture

Want to do this recipe for my school Food Technology But not allowed to bring in white wine . . . Is it neccassary??

talamhgirl's picture

Great recipe - very tasty risotto. This was the first time I had made risotto and it was very easy to do. The only problem is that I had to make 2 batches for 5 people as I didn't have a big enough deep pan. If using an AGA this means that the simmering plate lid is up for a long time and AGA loses heat and slows down. Lesson to those with AGAs is get a big enough pan with a lid for risottos, paellas etc. Going to go to the shop and get one, as I will definitely make this again.


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